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Ingredientes
- 6 quart water
- 2 Tbsp. salt
- 6 Tbsp. butter
- 1/4 c. fresh lemon zest (zest of 4 lemons)
- 1 lb fresh tagliarini
- Â Â (or possibly 1 lb dry tagliarini)
- 1/2 c. freshly-grated Parmigiano-Reggiano
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Bring 6 qts of water to a boil and add in 2 Tbsp. of salt. In a 12- to 14-inch saute/fry pan, heat the butter with the lemon zest over medium heat.
- Add in the pasta to the water and cook for 2 min (if using dry, follow instructions on package). Drain the pasta and add in to lemon butter.
- Remove from heat and add in cheese. Pour into a heated bowl and serve with salt and freshly grnd black pepper.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1457g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 152 | 97% |
| Total Fat 17.29g | 22% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 3668mg | 153% |
| Potassium 15mg | 0% |
| Total Carbs 0.97g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.26g | 0% |
| Protein 0.27g | 0% |
